Cinnamon Sugar Pumpkin Bread

Welcome in the warm aroma of autumn with this Cinnamon Sugar Pumpkin Bread Recipe. From the moment you open your oven and catch that cozy spice scent, you’ll know why this pumpkin loaf is a go-to during crisp fall mornings. In this post, we’ll walk through benefits, ingredients, step-by-step method, serving suggestions, variations, FAQs, and tips to bake the best loaf ever.

Why This Cinnamon Sugar Pumpkin Bread Recipe Is a Winne

• Delivers moist, tender texture thanks to pumpkin puree
• Sweet spice kick from the cinnamon sugar swirl
• One-bowl-ish method (few bowls, minimal mess)
• Flexible for mix-ins (nuts, chocolate, cream cheese swirl)
• Makes your home smell heavenly—perfect for fall holiday vibes

Ingredient Essentials for the Cinnamon Sugar Pumpkin Bread Recipe

Before you preheat, gather:

• Pumpkin puree (canned or homemade), about 1 to 1¼ cups
• All-purpose flour
• Sugar (granulated or a portion can be brown sugar)
• Vegetable oil (or melted butter)
• Eggs
• Milk or buttermilk (for moisture)
• Baking powder + baking soda
• Salt
• Spices: cinnamon (the star), a pinch of nutmeg, ground cloves
• For the cinnamon sugar swirl: sugar + cinnamon (mixed)
• Optional: chopped pecans, walnuts, chocolate chips, or a cream cheese swirl

Notes / tips:

• Use 100% pumpkin puree (not pumpkin pie mix).
• Warm (room-temp) eggs and pumpkin help batter blend evenly.
• For more flavor, toast nuts lightly before mixing.
• Don’t overmix after adding flour—stir until just combined.

How to Make the Best Cinnamon Sugar Pumpkin Brea

Step 1: Preheat and Prep

Preheat the oven to around 350 °F (175 °C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together pumpkin puree, eggs, oil (or melted butter), and milk (or buttermilk). Stir until smooth and uniform.

Step 3: Combine Dry Ingredients

In another bowl, sift (or whisk) together flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, etc.).

Step 4: Fold Wet + Dry

Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing to keep the bread tender.

Step 5: Prepare Cinnamon Sugar Swirl

In a small bowl, combine sugar + cinnamon (for swirl). Use about ⅓ to ½ cup sugar + 1 to 1½ teaspoons cinnamon. (You can also add a little nutmeg.)

Step 6: Layer Batter and Swirl

• Pour about half the batter into the prepared loaf pan.
• Sprinkle half the cinnamon sugar mixture over that layer.
• Pour the remaining batter on top.
• Finally, sprinkle the rest of cinnamon sugar.
• Use a knife or skewer to swirl lightly (don’t overdo it).

Optional: sprinkle nuts or chocolate chips on top or into middle.

Step 7: Bake

Bake for 50–65 minutes, or until a toothpick in the center comes out clean (with a few moist crumbs). If the top browns too fast, tent with foil in the last 10 minutes.

Step 8: Cool and Slice

Let it cool in the pan for about 10–15 minutes, then remove into a cooling rack. Slice after at least 30 minutes so it holds its shape.

Storage & Make-Ahead Tips for Pumpkin Bread

• Room temperature: wrap tightly, store 2–3 days.
• Refrigerator: in airtight container, good for 5–7 days (helps if your home is humid).
• Freezer: slice, wrap individual slices or the whole loaf, freeze up to 3 months. Thaw overnight in fridge or brief microwave.

Pro Baking Tips for This Cinnamon Sugar Pumpkin Bread Recipe

• Use fresh spices for bold flavor (cinnamon loses potency over time).
• Don’t skip the swirl — it gives sweetness pockets inside.
• Avoid overbaking — the loaf continues to cook a bit after removal.
• If your batter is thick, add a splash more milk.
• For richer flavor, you can substitute some oil with melted butter.
• Let the loaf rest before slicing — still hot slices can be gummy.
• If you want lighter texture, fold in whipped egg whites (optional advanced trick).

Serving Tips & Pairings

• Serve slightly warm with butter or cream cheese spread.
• Pair with coffee, chai, or warm apple cider.
• Toast slices lightly and top with a smear of mascarpone or honey.
• Use leftover slices for French toast or bread pudding.

Variations on the Cinnamon Sugar Pumpkin Bread Recipe

You can change things up in fun ways:

• Nutty Pumpkin Bread: fold in pecans or walnuts.
• Chocolate Swirl or Chips: replace swirl sugar with cinnamon + cocoa + sugar or add chips.
• Maple Pumpkin Bread: add a bit of pure maple syrup to wet mix.
• Gluten-Free Version: use gluten-free flour blend (with xanthan) and reduce liquid slightly.
• Pumpkin Spice Pull-Apart Bread: cut loaf crosswise, layer cinnamon sugar between slices, and bake (pull-apart style).
• Mini Loaves or Muffins: divide batter into muffin tins (bake ~20–25 min) or two smaller loaf pans (adjust time).
• Cream Cheese Swirl: mix cream cheese + sugar + egg, drop dollops into batter and swirl.

Related recipes

• After you’ve had a slice of pumpkin bread, kickstart your morning with a nutty flax and berry smoothie for balance.
• If you want a lighter breakfast option alongside this bread, check out our banana smoothie recipe for weight loss.
• Cool down after baking with a refreshing hibiscus tea pineapple smoothie.

FAQs

Cinnamon Sugar Pumpkin Bread Recipe

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• Author: Jake
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (10 slices) 1x

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Description

Welcome in the warm aroma of autumn with this Cinnamon Sugar Pumpkin Bread Recipe—moist, tender, and ribboned with a sweet cinnamon sugar swirl. Minimal bowls, max cozy fall vibes.

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Ingredients

Units USM Scale 1x2x3x

• 1 to 1 1/4 cups pumpkin puree (100% pumpkin, not pie mix)
• 2 cups all-purpose flour
• 1 cup sugar (granulated or part brown)
• 1/2 cup vegetable oil (or melted butter)
• 2 large eggs (room temperature)
• 1/2 cup milk or buttermilk
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Swirl: 1/3–1/2 cup sugar + 1 to 1 1/2 tsp cinnamon
• Optional mix-ins: 1/2 cup chopped pecans/walnuts or chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
2. Whisk pumpkin puree, eggs, oil (or butter), and milk (or buttermilk) until smooth.
3. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Fold dry ingredients into wet just until combined; do not overmix.
5. Stir together swirl sugar and cinnamon.
6. Spread half the batter in the pan; sprinkle half the cinnamon sugar. Add remaining batter and the rest of the cinnamon sugar. Lightly swirl with a knife.
7. Optional: sprinkle nuts or chocolate chips on top.
8. Bake 50–65 minutes, until a toothpick comes out clean or with a few moist crumbs; tent with foil if browning early.
9. Cool 10–15 minutes in pan, transfer to a rack, and slice after at least 30 minutes.

Equipment

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Notes

Tips: Use fresh spices for bold flavor; avoid overmixing; add a splash of milk if batter seems thick; for richer flavor, swap some oil for melted butter. Storage: Wrap tightly—2–3 days at room temp, 5–7 days refrigerated, or freeze up to 3 months. Try these sips with a slice: nutty flax and berry smoothie, banana smoothie for a lighter breakfast, or a refreshing hibiscus tea pineapple smoothie.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 18g
• Sodium: 220mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

Final Thoughts

Your kitchen is about to smell like fall in the best way. With this Cinnamon Sugar Pumpkin Bread Recipe, you’ve got a crowd-pleaser that’s forgiving yet flavorful. From the soft texture to warm spice pockets, this loaf captures all the cozy goodness of pumpkin season.

Don’t forget to slice slowly (after resting), store properly, and try the variations once you’ve nailed the base version. And if you post a photo online, I’d love to see how your loaf turned out!

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